Recipe: Low-Fat Pumpkin Pie With a Crunchy Crust
Using skim milk and oats, this pumpkin pie is healthy and features a crunchy crust.
This low-fat crunchy pumpkin pie uses only a small amount of oil in the crust and skim milk in the filling to make it heart-healthy. The crust includes ground almonds and cooking oats, which gives it a crunchy texture. The pie filling is flavorful with pumpkin, cinnamon, nutmeg and vanilla.
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Pie crust:
1 cup quick cooking oats
¼ cup whole wheat flour
¼ cup ground almonds
2 tablespoons brown sugar
¼ teaspoon salt
3 tablespoons vegetable oil
1 tablespoon water
Pie filling:
¼ cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 egg, beaten
4 teaspoon vanilla
1 cup canned pumpkin
2/3 cup evaporated skim milk
Yield: 9 servings
Serving Size: 1/9 of a 9-inch pie
Calories: 117
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 24 g
Sodium: 153 mg
Source: Stay Young at Heart: Cooking the Heart-Healthy Way, brought to you by the National Heart, Lung, and Blood Institute